Renny Parziale has worked in kitchens from Vermont to Georgia since
1981. Chef Parziale is a Certified Chef de Cuisine through the American Culinary
Federation and a three time gold medal winner in culinary competitions. Prior to founding
the Virginia Culinary Company, positions held included Chef de Partie at the Williamsburg
Inn and Culinary Arts Instructor at PD Pruden Technical Center. Some of his recipes can be
found in the cookbook Culinary Secrets of Great Virginia Chefs and others right here on
this website. Chef Parziale gives cooking demonstrations in the Tidewater area.

Work Experience:

1994 to Present: Virginia Culinary Company, Williamsburg, Va., Chef/ Owner
Solicit and prepare off-premise catering for contracted individuals from 10 to 100 people
in private homes. Hire out to various national resorts and restaurants on a temporary
basis in a wide variety of culinary positions. Have benefited by exposure to new styles
and emerging techniques. Clients have included 4 Star Kingsmill Resort, 5 Star
Williamsburg Inn, Westin Peachtree Plaza, Westin Indianapolis, as well as numerous local
restaurants. Demontrate culinary equipment and food products at trade shows. Teach
culinary techiques and original recipes for private groups of up to 300 participants.

1994 to 1996: PD Pruden Vocational Technical Center, Suffolk, Va., Chef/ Instructor
Served as the sole culinary arts instructor for this two year program. Instructed 35
students in all aspects of restaurant operations from sanitation to table service.
Prepared and served daily lunch for 15 staff members and prepared 3 to 4 banquet functions
monthly for up to 150 people. Students were encouraged to participate in and won various
food shows on both a local and national level.

1990 to 1994: Colonial Williamsburg, Williamsburg, Va.
Chef de Partie
Promoted to the Williamsburg Lodge and held responsibilities for the operations of two
hotel restaurants seating 270. Managed 10 cooks and apprentices and supervised the banquet
line staff for functions seating to 1,500. Oversaw all areas of the kitchen in the absence
of the Executive Chef. Entermetier
Worked with Executive Chef Hans Schadler, CEC, AAC and held responsibilities for
preparations at all stations including pastry for the 5 Star Williamsburg Inn. Prepared a
la minute and plated functions on all shifts in 3 kitchens for 1 restaurant seating 270, 2
country clubs and banquets seating to 300. Prepared cuisine ranging from American Nouvelle
to Classical French. Organized, trained staff and opened the dining facility in the Golden
Horseshoe Green Course Club House.

1989 to 1990: The Kitchen at Powhatan, Williamsburg, Va., Chef de Cuisine
Held pre and post-opening responsibilities for this 50 seat restaurant serving Early
American cuisine with Nouvelle influences. Designed kitchen, purchased equipment, hired
and trained staff and wrote menus. Hands on production including poultry, game and meat
butchering and dessert preparation. Supervised a staff of 5.

1988 to 1989: The Raw Bar Bay Cafe, Norfolk, Va., Chef de Cuisine
Oversaw a culinary staff of 8 and was responsible for the upgrading of this 80 seat Raw
Bar cafe to a broader restaurant operation. Hired a kitchen staff and taught basic
culinary practices. Established systems and controls and was responsible for all food and
beverage purchasing and some front of the house supervision.

1987 to 1988: Masters Restaurant, Norfolk, Va., Chef de Cuisine
Recruited as Sous Chef to assist in the turnaround of a declining culinary operation. Was
promoted to Chef and held full responsibility for planning and preparation for this 175
seat fine dinning restaurant serving Continental cuisine with Classical influences.
Managed a staff of 20 and achieved significant reductions in loss, labor and food cost

1985 to 1987: The Westin Hotel, Washington, DC, Sous Chef - Colonnade Restaurant
Promoted from Saucier in this 416 room 4 Star hotel. Was responsible for supervision of
line staff and the hands on preparation of Southwest regional cuisine with heavy Nouvelle
influences for the 160 seat award winning Colonnade restaurant. Wrote menus and trained
new employees.